Go Back
To make One Pot Creamy Pesto Gnocchi, you need: - 1 pound potato gnocchi - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish Choosing the right ingredients makes a big difference. For gnocchi, look for fresh or frozen types. They should feel soft and light. For the cream, pick heavy cream with high fat content. This gives a rich sauce. When it comes to pesto, fresh basil is best. If you buy it, check for good flavor and color. Choose bright red cherry tomatoes. They should feel firm, not soft. Fresh spinach should be bright green and crisp. If you can't find gnocchi, you can use pasta like fusilli or penne. For a lighter sauce, swap heavy cream with half-and-half or coconut milk. You can replace basil pesto with sun-dried tomato pesto for a different flavor. If you don't have cherry tomatoes, regular tomatoes work too. Just chop them smaller. For a dairy-free version, use nutritional yeast instead of Parmesan. First, gather your ingredients. You will need: - 1 pound potato gnocchi - 1 cup heavy cream - 1/2 cup basil pesto - 1 cup cherry tomatoes, halved - 2 cups fresh spinach - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish Make sure all ingredients are fresh. This will enhance your dish's flavor. Heat the olive oil in a large pot over medium heat. Add the minced garlic. Cook it for about 1 minute. The garlic should smell great but not brown. Next, pour in the heavy cream. Stir it well with the garlic. Bring this mixture to a gentle simmer. Now, add the potato gnocchi. Stir to coat the gnocchi in the creamy sauce. Cook them for about 3-5 minutes. They are done when they float to the top. Then, mix in the basil pesto. Allow the flavors to blend well. Add the halved cherry tomatoes and fresh spinach. Stir until the spinach wilts and the tomatoes soften, which takes about 2-3 minutes. Once cooked, remove the pot from heat. Stir in the grated Parmesan cheese until it melts. This will make your sauce creamy. Lastly, season with salt and pepper to taste. If the sauce feels too thick, add a splash of water or more cream. Serve your creamy pesto gnocchi right away for the best taste. Garnish with fresh basil leaves on top for extra flavor. You can also sprinkle more Parmesan cheese if you like. This dish is rich and comforting. Enjoy it with a side salad or some crusty bread. It makes for a perfect weeknight dinner! To make the best One Pot Creamy Pesto Gnocchi, follow these tips: - Use fresh gnocchi for a fluffy texture. - Stir the sauce well to avoid clumps. - Taste as you cook; adjust salt and pepper. - Keep the heat low to prevent burning the garlic. - Add the spinach last to keep it vibrant. Avoid these pitfalls for a great dish: - Don’t skip the garlic; it adds flavor. - Do not overcook the gnocchi; they should float. - Avoid using low-fat cream; it won’t be as creamy. - Don’t rush; let the flavors meld together. - Skip the basil garnish at your own risk! For the creamiest sauce, try these methods: - Heat the cream gently for an even blend. - Stir in the cheese gradually for smoothness. - If the sauce is too thick, add more cream. - Use freshly grated Parmesan for the best taste. - Incorporate a splash of pasta water for extra creaminess. {{image_2}} You can easily change the One Pot Creamy Pesto Gnocchi to suit your taste. Try adding sun-dried tomatoes for a richer flavor. You can also use different herbs, like parsley or cilantro, for a fresh twist. For a bit of heat, toss in some red pepper flakes. If you want crunch, add toasted pine nuts or walnuts on top. Each change can make this dish feel new and exciting. For a heartier meal, consider adding protein. Cooked chicken works well. Just dice it and stir it in when you add the gnocchi. Shrimp is another great choice. Sauté them briefly before adding the cream. Both add flavor and make the dish more filling. You can also use cooked sausage or even plant-based options like chickpeas for a protein boost. If you want to keep it vegetarian, focus on adding more vegetables. Roasted zucchini or bell peppers can enhance the taste. Other good choices are mushrooms or artichokes. Adding these veggies not only boosts nutrition but also adds color to the dish. You can even mix in frozen peas or corn for a sweet touch. The options are endless, making it fun to customize this creamy dish! To keep your one pot creamy pesto gnocchi fresh, place it in an airtight container. Make sure it cools to room temperature first. This helps prevent condensation, which can make the dish watery. Store it in the fridge for up to three days. If you know you won’t finish it, consider saving a portion without the fresh spinach or tomatoes. These can become mushy when reheated. When you’re ready to enjoy leftovers, reheating is key. Use a pan on low heat to warm the gnocchi. Add a splash of cream or water to keep it creamy. Stir gently to avoid breaking the gnocchi. You can also microwave it, but cover the bowl with a lid to trap steam and keep it moist. Heat in short bursts, stirring in between. If you want to store the dish longer, freezing is an option. It can last up to three months in the freezer. Use a freezer-safe container and label it with the date. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, as mentioned before. Keep in mind that freezing may change the texture of the spinach and tomatoes, so adjust your ingredients accordingly for the best results. Yes, you can use homemade pesto. Fresh, homemade pesto has great flavor. It adds a personal touch to your dish. Just make sure it has a good balance of basil, garlic, and nuts. It will blend well with the cream and gnocchi, making your meal even tastier. If you don't have gnocchi, you can use pasta. Small shapes like penne or fusilli work well. You can even use rice or quinoa for a gluten-free option. Just adjust the cooking time as needed. Ensure whatever you choose cooks quickly, so it blends well with the creamy sauce. Yes, this dish can be frozen. However, the cream may change texture when thawed. To freeze, cool the dish first, then place it in an airtight container. It can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheat gently to avoid curdling. To lighten the dish, swap the heavy cream for half-and-half or a low-fat cream alternative. You can also reduce the amount of cheese. Adding more veggies, like zucchini or bell peppers, can bulk it up without extra calories. This way, you keep the flavors while making it a bit healthier. In this post, we covered how to make One Pot Creamy Pesto Gnocchi. You learned about choosing high-quality ingredients and possible substitutes. The step-by-step instructions helped you prepare and cook this dish with ease. We also shared tips to avoid common mistakes and creative variations to try. Finally, you discovered best practices for storage and reheating. Take these insights and enjoy making your meal fun and tasty. Happy cooking!

One Pot Creamy Pesto Gnocchi

Indulge in a delicious One Pot Creamy Pesto Gnocchi that’s perfect for weeknight dinners! This easy recipe combines potato gnocchi with rich heavy cream, flavorful basil pesto, fresh spinach, and juicy cherry tomatoes all cooked in one pot for simple cleanup. In just 20 minutes, you can serve a comforting meal that everyone will love. Click to explore this creamy, dreamy recipe and impress your family tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound potato gnocchi

1 cup heavy cream

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

2 cups fresh spinach

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.

    Pour in the heavy cream and stir to combine with the garlic. Bring to a gentle simmer.

      Add the potato gnocchi to the pot, stirring to coat them in the creamy mixture. Cook for about 3-5 minutes, or until the gnocchi float to the top.

        Stir in the basil pesto and mix well, allowing the flavors to meld.

          Add the halved cherry tomatoes and fresh spinach to the pot, continuing to stir until the spinach wilts and the tomatoes soften, about 2-3 minutes.

            Remove the pot from heat and stir in the grated Parmesan cheese until melted and the sauce becomes creamy.

              Season with salt and pepper to taste. If the sauce is too thick, you can add a splash of water or additional cream to achieve your desired consistency.

                Serve immediately, garnished with fresh basil leaves for added flavor and presentation.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings